Sambusa ya Comorien — Print Recipe

Crispy triangular pastries filled with spiced beef, onion, and fresh herbs, deep-fried to golden perfection. These aromatic parcels are an essential part of Comorian celebrations and daily snacking.

Ingredients

300g ground beef
1 large onion, finely diced
3 cloves garlic, minced
1/4 cup fresh coriander, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
1 pack spring roll wrappers
Vegetable oil for deep frying
Water for sealing

Instructions

1 Brown ground beef in a skillet over medium-high heat, breaking into fine crumbles for 8 minutes.
2 Add onion and garlic, cook 3 minutes until soft. Stir in cumin, ground coriander, and cinnamon.
3 Season with salt and pepper, add fresh coriander, and let filling cool completely.
4 Cut spring roll wrappers into strips. Place a spoonful of filling at one end and fold into triangles, sealing edges with water.
5 Heat oil to 175C (350F) in a deep pot.
6 Fry sambusas in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
7 Serve hot with chili sauce or tamarind dip.

Did You Know?

During Ramadan in the Comoros, the sound of sambusas sizzling in oil just before sunset is as iconic as the call to prayer. Families compete informally over who makes the crispiest, most perfectly shaped sambusas.